Eating lunch out is an easy habit to get into but it is costly and typically not as healthy as home cooked meals. This recipe yields 4 servings (4 lunches) and holds well in the refrigerator for up to 3 days.
Prep time: 20 minutes
Cook time: 20 minutes
1.5 cups quinoa
4 -5 chicken breasts
1 head of spinach
1 cup of feta or goat cheese
1 bundle of green onion
3 tablespoons olive oil
Pepper & salt to taste
Follow instructions on quinoa packaging and begin cooking quinoa in saucepan.
-Cut up chicken into bite size pieces. Heat olive oil on medium heat in frying pan and begin cooking chicken. Salt and pepper to taste. Stir occasionally.
-While chicken and quinoa are cooking, cut all raw ingredients (Spinach, peaches & green onion.)
-When quinoa and chicken are done, create your bowl by evenly distributing quinoa, chicken then the spinach, cheese, peaches and green onions in tupperware.
This dish is excellent chilled. Enjoy!